If you have a craving for something fiery and full of flavor, this Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe is about to become your new go-to. Featuring tender, juicy chicken thighs and drumsticks bathed in a vibrant marinade made from smoky paprika, zesty lemon, and the signature punch of red chilies, every bite bursts with a perfect balance of heat and tang. Whether you grill or roast it, this dish carries the soulful spirit of Portuguese-African cuisine straight into your kitchen, promising a meal that’s as exciting to eat as it is to make.
Ingredients You’ll Need
Every ingredient in this recipe is simple, yet essential, bringing distinct flavors and textures that together create that unforgettable peri peri magic. From the earthy smoked paprika to the fresh lemon juice’s bright acidity, each item plays its part beautifully.
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5 lbs): The perfect cuts to stay juicy and soak up flavors.
- 1/4 cup olive oil: Adds richness and helps meld the spices into a luscious marinade.
- 1/4 cup fresh lemon juice: Provides a vibrant acidity that brightens the entire dish.
- 2 tablespoons white vinegar: Enhances the tanginess and tenderizes the chicken.
- 4 garlic cloves, minced: Infuses deep, aromatic savoriness.
- 2 tablespoons smoked paprika: Brings that signature smoky warmth for authentic flavor.
- 1 tablespoon cayenne pepper (or to taste): The spicy kick at the heart of peri peri.
- 1 teaspoon dried oregano: Adds an earthy herbaceous note.
- 1 teaspoon salt: Essential for seasoning and enhancing all flavors.
- 1/2 teaspoon black pepper: For a subtle little heat and depth.
- 1 tablespoon brown sugar: Balances the heat with a touch of sweetness.
- 2 red chili peppers (like bird’s eye or fresno), chopped: Packs extra heat and vibrant color.
- 1 roasted red bell pepper (jarred or homemade), chopped: Adds a smoky-sweet richness that rounds out the marinade.
How to Make Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe
Step 1: Prepare the Marinade
Start by adding olive oil, fresh lemon juice, white vinegar, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, brown sugar, chopped red chilies, and the roasted red bell pepper to a blender or food processor. Blend it all until perfectly smooth. This vibrant sauce is the soul of your dish, blending heat, tang, and smoky sweetness in every drop.
Step 2: Marinate the Chicken
Place your chicken pieces in a large zip-top bag or bowl and pour in about three-quarters of the marinade, reserving the rest for basting later. Toss the chicken around to coat it evenly, cover, and pop it into the fridge for at least 4 hours or overnight if you can wait. This allows all those bold flavors to seep deeply into the chicken, promising juicy and flavorful results.
Step 3: Grill or Roast to Perfection
Preheat your grill or oven to 400°F (200°C). If grilling, cook the chicken over medium heat for 25 to 30 minutes, turning occasionally. During the last 10 minutes, baste liberally with the reserved marinade to build layers of flavor and develop a crisp, caramelized exterior. If baking, arrange the chicken on a lined baking sheet and roast for 35 to 40 minutes, basting once halfway through. Make sure the skin crisps up and the internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes before serving to lock in all that delicious juiciness.
How to Serve Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe
Garnishes
A sprinkle of fresh chopped cilantro or parsley adds a fresh, herbal contrast that brightens the smoky, spicy chicken. Thinly sliced lemon wedges served alongside give an optional citrus lift for each bite. For an extra pop of color and flavor, scatter some thinly sliced red onions or a few slivers of fresh chili for those who love more heat.
Side Dishes
This dish shines alongside simple sides like crispy golden fries or fluffy, steamed white rice that soaks up the peri peri sauce beautifully. You can also serve it with a crisp green salad dressed in a light vinaigrette to balance the spice. For a heartier meal, try grilled vegetables or roasted sweet potatoes to complement the smoky heat.
Creative Ways to Present
For a festive table, arrange the chicken pieces on a large platter with small bowls of extra peri peri sauce for dipping. You can also shred the cooked chicken and serve it in warm pita bread with cooling cucumber yogurt sauce for a delicious peri peri sandwich. Another fun idea is to slice the chicken over a vibrant grain bowl with quinoa, roasted veggies, and fresh herbs for a colorful and nourishing meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover peri peri chicken, no worries—it keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit after a day, making the next meal just as tasty. Just be sure to store the chicken and sauce separately if you want to keep the skin crispy.
Freezing
Peri peri chicken freezes beautifully. Wrap individual pieces tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. Frozen chicken will hold up well for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture and flavor.
Reheating
For the best results, reheat leftover peri peri chicken in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through, which revives the crispy skin and juicy interior. If pressed for time, a quick sauté in a hot skillet with a splash of oil also works well to heat it evenly without drying it out.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts work well and will marinate faster, but since they are leaner, the cooking time is shorter. Keep a close eye to avoid drying them out.
How spicy is this Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe?
The heat level is medium to hot depending on the type and amount of chili peppers you use. You can easily adjust the cayenne and fresh chilies to suit your taste, making it milder or fiery.
Is it necessary to marinate overnight?
While you can marinate for as little as 4 hours, overnight marination truly allows the flavors to penetrate the chicken deeply, resulting in a more intense and juicy taste. It’s worth the wait!
Can I make the marinade in advance?
Yes, the marinade keeps well in the refrigerator for up to a week. Making it ahead saves time and actually gives the flavors more chance to develop even before adding the chicken.
What can I do with leftover peri peri sauce?
Leftover sauce is fantastic as a dipping sauce, drizzle for roasted veggies, or a marinade for shrimp or pork. Keep it refrigerated and enjoy it within a week for best freshness.
Final Thoughts
There is something truly special about whipping up this Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe and sharing it with friends and family. It’s bold, comforting, and bursting with flavors that celebrate a rich culinary tradition. So gather your ingredients, fire up your grill or oven, and dive in — your taste buds are in for a fantastic adventure!
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Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe
- Total Time: 55 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Peri Peri Chicken recipe features juicy, flavorful bone-in chicken thighs and drumsticks marinated in a spicy, tangy peri peri sauce made from smoked paprika, cayenne, garlic, lemon juice, and roasted red peppers. The chicken is marinated for hours to absorb the bold flavors, then grilled or roasted until the skin is crispy and the meat is perfectly cooked. A classic Portuguese-African dish, it pairs wonderfully with fries, rice, or a fresh salad.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5 lbs)
Peri Peri Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons white vinegar
- 4 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (or to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 red chili peppers (like bird’s eye or fresno), chopped
- 1 roasted red bell pepper (jarred or homemade), chopped
Instructions
- Prepare the Marinade: Combine olive oil, lemon juice, white vinegar, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, brown sugar, chopped red chilies, and roasted red bell pepper in a blender or food processor. Blend the ingredients until smooth to create a vibrant peri peri marinade.
- Marinate the Chicken: Place the chicken thighs and drumsticks into a large zip-top bag or bowl. Pour about three-quarters of the peri peri marinade over the chicken, reserving the rest for basting. Toss the chicken to evenly coat with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors infuse deeply.
- Preheat and Cook: Preheat your grill or oven to 400°F (200°C). If using a grill, cook the chicken over medium heat for 25–30 minutes, turning occasionally. During the last 10 minutes, baste the chicken with the reserved marinade to intensify the flavor and keep it moist. If baking, arrange the chicken on a lined baking sheet and roast in the oven for 35–40 minutes, basting halfway through cooking. The chicken is done when the skin is crispy and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the heat and allow it to rest for 5 minutes before serving. This helps the juices redistribute for tender, juicy meat. Serve alongside fries, rice, or a crisp salad for a complete meal.
Notes
- Adjust the amount of cayenne pepper or red chilies to tailor the spiciness to your preference.
- Boneless chicken thighs or breasts can be used as alternatives, but reduce the cooking time to avoid drying out the meat.
- Leftover peri peri sauce can be stored in the refrigerator for up to one week, making it great for future meals or as a dipping sauce.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese-African
